- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Yoshimitsu Fugen are well-priced handmade forged knives. While they are placed at the lower end of the cost scale, they perform admirably and will make a great introduction to the world of Japanese kitchen knives. The shaping on these knives is nicely executed and the performance belies the aggressive price. The out of the box edge is about average, but a quick trip to your favorite stones will result in a screaming sharp edge. We can sharpen the blade (extra charge) before shipping for those wanting a head start in the kitchen.
The knife is made with a Hitachi White #1 core and a soft iron cladding which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish.Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil shot)
Weight: 5.4 oz (152 g)
Blade Length: 252 mm
TotalLength: 393 mm
Spine Thickness at Base: 3.8 mm
Blade Height at Heel: 38.2 mm
The knife is made with a Hitachi White #1 core and a soft iron cladding which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great slicerPosted By: Mark Kirkwood - verified customer
I had been using thin gyutos for slicing, but this guy is so much better! Also the two sided edge means the knife is more versatile than one sided equivalents.
The only nit is that the OOB edge sharpness was very poor - ripping rather than slicing hanging paper! However the heat treatment is excellent, so after about an hour or so (2 sessions), on 1000, 6000 and 8000 grit stones I am very happy with the edge (no more ripping). So putting it to work after the sharpening - magic!. If you don't have much sharpening kit I'd recommend adding the CKTG shaprening when you order this knife.
The fit and finish is pretty good - however this is a deliberately rustic style,
so the spine is a bit rough and there are imperfections in the blacksmith finis
h plus the handle install is...err...basic (needs some resin or glue to seal around drill holes). However you are getting a great blade for the money...it is all about the blade :-)
I had been using thin gyutos for slicing, but this guy is so much better! Also the two sided edge means the knife is more versatile than one sided equivalents.
The only nit is that the OOB edge sharpness was very poor - ripping rather than slicing hanging paper! However the heat treatment is excellent, so after about an hour or so (2 sessions), on 1000, 6000 and 8000 grit stones I am very happy with the edge (no more ripping). So putting it to work after the sharpening - magic!. If you don't have much sharpening kit I'd recommend adding the CKTG shaprening when you order this knife.
The fit and finish is pretty good - however this is a deliberately rustic style,
so the spine is a bit rough and there are imperfections in the blacksmith finis
h plus the handle install is...err...basic (needs some resin or glue to seal around drill holes). However you are getting a great blade for the money...it is all about the blade :-)
